Usually made from January to June in certain areas of the Tuscan Apennines north of Umbria. The origins of this cheese date back to the age of Manzoni, who in his book “The Betrothed” has the character Renzo taste “ravigioli”, pieces of cheese similar to the one currently produced in Central Italy and the Lombardy Region.
Description
Fresh, soft cheese made with whole cow’s milk, creamy and rich with milk enzymes: sweet taste and milky-white colour.
Production area
Region of Umbria.
